TIME-RELATED CHANGES IN INTRAMUSCULAR LIPIDS OF FRENCH DRY-CURED HAM

The aim of this study was to investigate the changes in intramuscular lipids during the processing of French dry-cured hams. In the fresh bi ceps femoris muscle, the lipid content was on average, 105 mg/g DM wit h a large individual variation. Glycerides accounted for about 75% of total lipids. During processing for 273 days, phospholipid content dec reased markedly whereas free fatty acid content rose from 1.9 mg/g DM to 9.4 mg/g DM. Little change affected the fatty acid composition of b oth glycerides and phospholipids during processing. After a decrease i n the proportion of polyunsaturated fatty acids during the first 2 mon ths, free fatty acid composition remained stable. The results suggest that lipid alteration during dry-curing of hams is due to lipolysis an d that lipid oxidation is limited.